home
Search Food Dictionary
Food Dictionary Ads

Brinjal

Brinjal
open this page in your Mobile / Tablet
QR Code
Food Dictionary Ads
Brinjal

Brinjal belongs to the family of Solanaceae, also commonly known as nightshades, and are cousins of potatoes, tomatoes and bell peppers. They hang from vines and some varieties actually look egg shaped - which is why the name "Eggplants". 

The skin is glossy and usually deep purple in color, while the flesh is creamish and spongy in texture. A much wider range of shapes, sizes and colors is grown in Asia. Colours vary from white, yellow to green as well as reddish-purple, dark purple, black etc. There is also a variety which is green brinjals with white striping. 

While the different varieties vary slightly in taste and texture, it usually has a mild bitter taste. To reduce the bitterness (if required- it is actually not required most of the times), slice the brinjal, sprinkle salt evenly over it and mix well. Rinse well after 10 minutes and use as required.

How to select

There are various varieties, colours and sizes (from the size of a tomato to the size of a bottle gourd) to choose from. Whichever variety you choose, ensure that the vegetable is firm to handle, free from blemishes, cuts or any tiny holes. The stem should be bright green in colour. 

Culinary Uses

1. Brinjal can be used in recipes that require braising, stir frying, baking, deep frying, roasting etc. Thus, it proves to be a very versatile ingredient.

2. It is used commonly in a pureed form to make dips, spread chutneys etc. In order to roast brinjals, smear the brinjal with some oil and then place on open fire and roast. When the skin starts to peel off and the flesh feels soft and juicy, it is well roasted. Cool and peel off the outer skin. Blend in a mixer or pulp using your hands to get smooth brinjal pulp. This pulp can be combined with curds and a basic tempering of mustard seeds and curry leaves to make brinjal raitha. Alternatively, combine with red chillies and urad dal make spicy chutneys.

3. Brinjal pulp is also used to make the delicious and well known Punjabi delicacy "Baingan ka bharta" which is brinjal pulp cooked with garlic, onions, tomatoes, lemon juice and spices. It is served with hot tandoori rotis.
 
4. Deep fried brinjals can be pickled and used as an accompaniment with rice. 

5. Brinjal pulp is blended with tahini (sesame seed paste), garlic and lemon juice to make a famous Middle eastern dip called Baba Ghanoush. Serve this dip with crackers, bread sticks etc. This dip can also be used as a spread for sandwiches, as a topping on canapés etc.

6. Chinese use it for recipes like stewed eggplants, braised egg plants etc which goes as an accompanying dish to noodles, stir fried rice etc.
 
7. In the famous French steed recipe Raatouille ( Also see ), brinjals plays an important role. It is cooked along with garlic, tomatoes and herbs ans is an aromatic accompaniment in French menus. 

8. Brinjals are cut into halves and baked till semi cooked. The inner flesh is removed and mixed with herbs and cheese and stuffed in the scooped brinjals. This is then topped with cheese and gratinated till the cheese melts. This Italian dish is called Melanzane alla parmigiana ( Also see ).

9. Brinjals are cubed and used commonly in Southern parts of India as a vegetable to be used in sambhar, Kootu (dal based gravies), Avial etc.

10. In Maharashtra, Brinjals are stir fried and cooked with rice to make spicy bhaat. Baby brinjals are slit into four keeping the stem intact and stuffed with a spicy coconut, sesame and peanut stuffing. This is called Masale chi Vaangi.

11. Slice large brinjals thinly, dip in a spiced gram flour batter and deep fry to make fritters or pakodas. Sprinkle chaat masala on top and serve with tomato sauce etc. 

12. Use baked brinjals in salads. Combine cubed and baked brinjals with grilled vegetables like bell peppers, baby corn, zucchini and top with crushed garlic and a balsamic vinaigrette

Health Benefits of brinjal:

The eggplants are a very rich source of fibre and low soluble carbohydrates. Thus they are highly beneficial for regulation of blood sugar levels and also to control the absorption of glucose.  This makes them the best option for people suffering from type 2 diabetes. It also helps stabilize the level of blood pressure. All this in turn lowers the risk of heart diseases. The body is also kept well hydrated thanks to the potassium content present in this vegetable.  This ensures that there is no retention of fluids which prevents coronary heart diseases.

Eggplant contains Phytonutrients which keep the cell membranes protected from any kind of damage and facilitates the message transfer from one part to another, thus preserving the memory function.

We all require iron for proper functioning in our day to day life. However, too much of iron in the body is not a good sign. The content of nasunin that is present in eggplant helps remove excess iron from the body. This brings down the risk of getting heart attacks as it damages the existence of the free radicals in one’s system.

Eggplant is considered to be high in water content yet low in calorie count. This feature makes it very ideal as a healthy diet for people who want to reduce weight. The spongy texture of the vegetable is what facilitates these characteristics, hence one must consume in its natural form as much as possible.

The digestive system is kept healthy and safe because of the good content of fibre in brinjals. This prevents constipation as well. The risk of colon cancer is also eliminated.

Helps keeping diabetes in control: The eggplants are a very rich source of fibre and low soluble carbohydrates. Thus they are highly beneficial for regulation of blood sugar levels and also to control the absorption of glucose.  This makes them the best option for people suffering from type 2 diabetes.

Helpful to the heart: The cholesterol levels are brought down to a great extent by the eggplant. It also helps stabilize the level of blood pressure. All this in turn lowers the risk of heart diseases. The body is also kept well hydrated thanks to the potassium content present in this vegetable.  This ensures that there is no retention of fluids which prevents coronary heart diseases.

Helpful to the brain: Eggplant contains Phytonutrients which keep the cell membranes protected from any kind of damage and facilitates the message transfer from one part to another, thus preserving the memory function.
Helps create iron in the human body: We all require iron for proper functioning in our day to day life. However, too much of iron in the body is not a good sign. The content of nasunin that is present in eggplant helps remove excess iron from the body. This brings down the risk of getting heart attacks as it damages the existence of the free radicals in one’s system.

Facilitates weight loss: Eggplant is considered to be high in water content yet low in calorie count. This feature makes it very ideal as a healthy diet for people who want to reduce weight. The spongy texture of the vegetable is what facilitates these characteristics, hence one must consume in its natural form as much as possible.
Helps in digestion: The digestive system is kept healthy and safe because of the good content of fibre in brinjals. This prevents constipation as well. The risk of colon cancer is also eliminated.

Keeps chronic diseases at bay:Eggplant reduces the chance of cardio vascular diseases and strokes.

Helps quit smoking: Eggplant has small amount of nicotine which helps those who want to gradually quit smoking.

Anti bacterial properties: The eggplant has good amounts of vitamin C which make it an effective anti-viral and anti- bacterial source.

Flawless skin: Eggplants are very rich in minerals, vitamins and dietary fiber. This helps keep the system clean from within which reflects in the form of a flawless skin outside.

Glowing skin: Eggplants have a good amount of water content. This helps in keeping your body and skin well hydrated. The minerals and vitamins also help give a clear and smooth tone.

Soft and supple skin: The water content found in eggplants help keep your skin soft and supple.

Anti-aging: The skin of eggplants have a lot of anthocyanins. These antioxidants act as anti-ageing agents.

Prevents skin cancer: A particular antioxidant found in eggplant helps prevent skin cancer.

Strong hair: The water content of eggplants nourish your hair roots from within. This in turn helps keep your hair stronger.

Hydrated scalp: Eggplants come with a good amount of minerals and vitamins which give nourishment to your scalp and keep it healthy. Hence it keeps scalp-related problems at bay.

Hair growth: Eggplants come with enzymes which help stimulate the follicles of your hair. This generates good hair growth and makes your hair healthier.

Hair texture: People with rough and dry hair should eat more eggplants. It helps give a healthy shine to your hair while improving its overall texture.

Read More at Wikipedia.
Recipes Using Brinjal see Here and Here.

Nutrition Data for Eggplant, raw (11209)

Proximates
NutrientNutrient value per 100 gm1 cup, cubes1 eggplant, peeled (yield from 1-1/4 lb)1 eggplant, unpeeled (approx 1-1/4 lb)
Water92.3 g75.686 g422.734 g505.804 g
Energy25 kcal20.5 kcal114.5 kcal137 kcal
Protein0.98 g0.8036 g4.4884 g5.3704 g
Total lipid (fat)0.18 g0.1476 g0.8244 g0.9864 g
Carbohydrate, by difference5.88 g4.8216 g26.9304 g32.2224 g
Fiber, total dietary3 g2.46 g13.74 g16.44 g
Sugars, total3.53 g2.8946 g16.1674 g19.3444 g
Minerals
NutrientNutrient value per 100 gm1 cup, cubes1 eggplant, peeled (yield from 1-1/4 lb)1 eggplant, unpeeled (approx 1-1/4 lb)
Calcium, Ca9 mg7.38 mg41.22 mg49.32 mg
Iron, Fe0.23 mg0.1886 mg1.0534 mg1.2604 mg
Magnesium, Mg14 mg11.48 mg64.12 mg76.72 mg
Phosphorus, P24 mg19.68 mg109.92 mg131.52 mg
Potassium, K229 mg187.78 mg1048.82 mg1254.92 mg
Sodium, Na2 mg1.64 mg9.16 mg10.96 mg
Zinc, Zn0.16 mg0.1312 mg0.7328 mg0.8768 mg
Vitamins
NutrientNutrient value per 100 gm1 cup, cubes1 eggplant, peeled (yield from 1-1/4 lb)1 eggplant, unpeeled (approx 1-1/4 lb)
Vitamin C, total ascorbic acid2.2 mg1.804 mg10.076 mg12.056 mg
Thiamin0.039 mg0.03198 mg0.17862 mg0.21372 mg
Riboflavin0.037 mg0.03034 mg0.16946 mg0.20276 mg
Niacin0.649 mg0.53218 mg2.97242 mg3.55652 mg
Vitamin B-60.084 mg0.06888 mg0.38472 mg0.46032 mg
Folate, DFE22 µg18.04 µg100.76 µg120.56 µg
Vitamin B-120 µg0 µg0 µg0 µg
Vitamin A, RAE1 µg0.82 µg4.58 µg5.48 µg
Vitamin A, IU23 IU18.86 IU105.34 IU126.04 IU
Vitamin E (alpha-tocopherol)0.3 mg0.246 mg1.374 mg1.644 mg
Vitamin D (D2 + D3)0 µg0 µg0 µg0 µg
Vitamin D0 IU0 IU0 IU0 IU
Vitamin K (phylloquinone)3.5 µg2.87 µg16.03 µg19.18 µg
Lipids
NutrientNutrient value per 100 gm1 cup, cubes1 eggplant, peeled (yield from 1-1/4 lb)1 eggplant, unpeeled (approx 1-1/4 lb)
Fatty acids, total saturated0.034 g0.02788 g0.15572 g0.18632 g
Fatty acids, total monounsaturated0.016 g0.01312 g0.07328 g0.08768 g
Fatty acids, total polyunsaturated0.076 g0.06232 g0.34808 g0.41648 g
Cholesterol0 mg0 mg0 mg0 mg
Others
NutrientNutrient value per 100 gm1 cup, cubes1 eggplant, peeled (yield from 1-1/4 lb)1 eggplant, unpeeled (approx 1-1/4 lb)
Caffeine0 mg0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
Post your comment ...
sign in with ...